Kim Dae-seok's Umami Braised Radish

• radish 1 large (about 1kg)
• dried shiitake powder 1 tablespoon
• medium-sized dried anchovies handful (30g)
• green onion 1 stalk
• green chili pepper 1 piece
• water 500ml
• Korean dark soy sauce 4 tablespoons (1/4 cup paper cup)
• soup soy sauce 2 tablespoons
• minced garlic 1 tablespoon
• sugar 1 tablespoon
• red pepper paste 3 tablespoons
• mirin 3 tablespoons
• perilla oil 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Microwaving dried anchovies for 1 minute before cooking removes moisture and fishy odor cleanly.
• Boiling uncovered on high heat for the first 5 minutes allows the earthy smell and off-flavors of radish to evaporate with the broth, resulting in a cleaner taste.
• Dried shiitake powder acts as a natural seasoning, adding the depth and umami of the broth—this is the key secret ingredient.

Recommended for 🙋

• ⭐Those who want to make a fluffy, well-seasoned braised radish that pairs perfectly with rice.
• ⭐People seeking a clean, deep-flavored stew without any fishy or earthy odors from anchovies or radish.
• ⭐Those looking to create a rich, mouth-coating umami taste using natural powdered seasonings.